Two Guaranteed Ways To Impress Your Dinner Guests
Let's face it -- some dinner guests are hard to impress. Picky and pretentious eaters put a lot of pressure on a host to create a perfect meal, whether they know it or not. If your doorbell rings and you find guests on your doorstep who frequent Michelin-starred restaurants, you might panic at the thought of feeding them your prized meatloaf.
We've got two recipes that'll impress just about anyone: Marinated Trout With Lemon Butter, All-Spice and Dill and Chanterelle Mushrooms With Comtè Cheese. They were created by chef Rafa Pena, who's known as the "godfather of the bistromia movement" in Barcelona and trained under El Bulli's Ferran Adria, whom many consider to be the greatest chef of our time. Pena teamed up with Johan Jureskog, a chef and caterer from Sweden, to create these recipes for the Creative Edge Culinary Council, a guest-chef exchange program launched by Creative Edge Parties to foster innovation in their New York City-based kitchens.
The trout dish features a fresh piece of trout topped with a thin sheet of butter that's been infused with warm spices -- cinnamon, clove, cardamom and all-spice -- and then topped with crunchy rye croutons, horseradish and dill. The creamy texture of the fish, fatty flavor of the butter, and crunch of the herbs and croutons creates incredible complexity.
If you're a fan of mushrooms, try the chanterelle dish. A puree of pine nuts is topped with warm chanterelle mushrooms, and is topped with a rich sherry sauce and a slice of comtè cheese that melts into a warm blanket.
So next time you're looking to impress someone, try your hand at these amazing -- but completely executable -- recipes.